Certified Organic!
Check Back for Next Roast!
Serra do Boné is a multiple award winning organic farm in the region Mata de Minas (means forest of the state Minas Gerais), which was discounted as a quality producing area until Cup of Excellence came along in 1999. Serra means mountain range, do means of, and boné means tight fitting headdress, or a woman’s small round hat.

Jennifer and I found the coffee to be medium bodied offering up elegant soft nutty notes with hints of orange and sweet lime. A wonderful easy drinker.

The text and images below are from the Cup of Excellence website.

Overview:
Fazenda Serra do Boné is located in the mountains in Araponga, in the Mata de Minas area of Minas Gerais. It was purchased in 1988 and at the time had only 17 acres devoted to coffee. Since then the owner has gradually expanded the area planted in coffee, which now stands at 215 acres. A preserved native forest makes up the property’s remaining 180 acres.

Coffee Processing System
Carlos Sérgio Sanglard is a committed conservationist. Believing that in preserving nature he can also preserve the health of his co-workers and the people who drink his coffee, he resolved to adopt an organic approach to the management of his crops.

Verifying that the region had the potential to produce specialty coffees, he embarked on a process of separating and tracking the lots based on standards for organic production. Since then special care has been taken at every step in the process, from the washing and pulping to drying the coffee on suspended concrete patios.

Commitment to Quality
Since opting for organic production and investing in the processing infrastructure, the grower has achieved outstanding results:
* 1st place, “Cup of Excellence,” Mata de Minas, 2003
* 4th place, “Cup of Excellence,” 2005
* 2nd place, specialty coffee competition, Minas Gerais Extension Services (EMATER–MG), 2007
* 1st place, specialty coffee competition, Minas Gerais Extension Services (EMATER–MG) and finalist, “Cup of Excellence,” 2008

Now among the winners of the 2009 “Cup of Excellence,” Carlos Sérgio Sanglard is proud that he has been able to produce organic coffees of such high quality on his property.

Farm Size: 395 Acres
Coffee growing area: 215 Acres
Forest: 180 Acres
Certification: Organic
Altitude: 3900 feet
Variety: Red and Yellow Catuai
Processing System: Pulped Natural

Top Jury Descriptions:
Aroma/Flavor black currant, pear, muscat, juicy, spicy, orange. apricot, caramel, floral rose, molasses, slightly nutty, almonds, sweet pipe tobacco Acidity- malic, Notes- long finish. (The jury is composed of over twenty specialty coffee buyer-cuppers from around the world)

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

COE Winner Fazenda Santa Helena II, Brazil


Next Roast September 20th!

Brazil Cup of Excellence 2009 winner Fazenda Santa Helena II from the region of Carmo de Minas in the southern section of the state of Minas Gerais, will premier this coming Tuesday, June 1, as our Limited Edition coffee. The international jury’s descriptors were “Aroma/Flavor- sugar cane, chocolate, honey, spices, toasted orange peel, plum, lychee, Acidity- bright crisp, tartaric, Note- plum, strawberry, creamy mouthfeel, sweet aftertaste, big body.” Jenny and I found the coffee to have a sugar cane – nutty honey flavor note.

Fine Brazils from the softly rolling mountains of southern Minas Gerais are sweet coffees with soft, delicate acidity. Their finest graded beans are often referred as “strictly soft.” The coffee has been milled using the pulped natural method, often referred to as “honey coffee” by specialty roasters these days. This involves stripping off the fruit’s skin, sun drying the beans, which are coated in mucilage, for twenty-four hours, and then mechanically drying them until stable (10 to 11 percent moisture content). The results are a very clean tasting coffee; absorption of the sugars from the mucilage gives the beans more dissolved solids, hence greater body in the cup. Enjoy!

Farm: Fazenda Santa Helena II
Region: Carmo de Minas, Minas Gerais
Variety: Yellow Bourbon
Process: pulped natural (“honey”)
Altitude: 3,100 – 3,500 feet
Rainfall: 70 inches, - moderate, seasonally well distributed
Size: 182 acres (25% of a Brazilian coffee farm must remain virgin forest)

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Terroir Iced Coffee Set
Enjoy our Iced Set for the summer!

We enjoy the vibrancy of our crisper, brighter coffees served iced.
This year we thought we'd offer a group of three coffees from around the globe as a specially priced set.
All three shine as iced coffee as well as brewed in drip.

Our iced set Contains:
Kiamabara, Nyeri, Kenya
Asorganica, Cauca, Colombia
Konga Co-Op, Yrigacheffe, Ethiopia
(All coffees are Full Flavor Roast/12 ounce bags.)
$40.95 per Set (Save nearly 15% from purchasing the three coffees separately!)

We wholeheartedly recommend using a Technivorm brewer and using our iced coffee instructions for the ultimate iced cup!
Click Here to Download the PDF of our Iced Coffee Instructions

Please note: our iced coffee set does not come in a gift box.
QTY 1 each Roasted Konga Co-op, Kiamabara, & Asorganica - $40.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Kiamabara, Nyeri, Kenya
Elegant, silky blackberry sliding towards black currant notes overlaid with a fine veneer of blueberry. Bright acidity without edginess

Two of the most outstanding coffees from last year’s Kenya harvest (Dec 2008 – January 2009) came from the Kiamabara and Kagumoini wet mills (where the coffee seeds, which we call beans, are separated from their fruit and dried). Both produced several outstanding lots and we were able to have our pick from them. The two “factories,” as wet mills are called in Kenya, are close to each other, serve five villages and belong to the Mugaga Cooperative Society, which also runs the Kieni, Gathugu and Gatina factories. Kiamabara has 910 members; each farmer owns an average of just 200 trees. A tree in a smallholder plot produces one to two pounds of green coffee in a year, at best. The cooperative also produces tea, maize, bananas and macadamia. The Kiamabara green coffee lot held up beautifully through the storage and shipping phase, arriving to us this summer with no trace of woodiness from age. Even great coffee specially packaged to hold freshness in is often slightly affected by the journey from East Africa. The Kiamabara was unusually stable, even for Kenya coffee. We immediately froze it all, preserving that unclouded fresh flavor note.

Region: Nyeri district
Altitude: 5,000 – 6,000 ft.
Rainfall: Low to moderate – 59 inches yearly average
Soil: Volcanic loam
Arabica cultivar: Bourbon SL 28 and SL 34
Roast: Full Flavor Roast
Harvest: Dec. 2008
QTY 12 oz Roasted - $15.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Kagumoini, Nyeri, Kenya
We have officially sold out of Kagumoini for this season! Stay tuned for our next espresso coming soon!

Kagumo-ini (ini means “in the vicinity) is what Kenyans call a cooperative society “factory,” referred to in the Americas as a beneficio, or wet coffee mill, where coffee “beans” are removed from the fruit, cherries, and then dried precisely to achieve stability for storage and transportation. Kagumo-ini is in Kenya’s most celebrated coffee district, Nyeri, located where the Aderdare mountain range meets Mt. Kenya. All the great Kenya coffee farms and cooperatives are on the peripheral eastern and southern slopes of the Aberdare mountain range, to the west, and Mt. Kenya, to the north, respectively, bordering the 5,000 foot high Central Valley, where Kenya’s capital, Nairobi, is situated, approximately 60 miles due south.

Kagumo-ini puts out about 225,000 lbs per year average production of green coffee, the equivalent of a little more than 190,000 lbs of roasted coffee. It has 1,030 members, so this means 180 roasted lbs per member! Farm plots are very small in Kenya cooperative societies and farmers have to make up for small quantities, as best they can, with great quality, to achieve higher premiums. Kenya consistently gets the highest prices on the commercial world coffee market. Nevertheless life is a struggle. Kagumo-ini farmers also grow tea, maize and bananas.

Our lot was harvested and wet-milled in December 2008. It was “rested” for two months (like wine in barrels), then dry-milled, that is sorted for size of beans, density, shape and defect, and specially vacuumed packaged for shipment to the US. Vacuum sealing raw coffee was pioneered in Kenya by the Dorman Coffee Company at Terroir Coffee’s request. Since arrival in the US, about two months later, the coffee has been kept frozen, locking in the unique Kenyan complex fruit flavors. Terroir Coffee is the only company anywhere to freeze raw coffee. This is part of our pioneering mission to raise coffee quality to new levels and to faithfully reflect the original actual quality great farmers produce, which is so quickly lost as the bean ages.

Our Kagumo-ini is roasted slightly darker than our other Kenyas – for espresso fans and for those who want roastier notes in their brew. The cup is very sweet, laden with thick blackberry and black currant notes layered with dark chocolate and caramel.

Region: Nyeri
Altitude: 5,500 ft.
Rainfall: Low to moderate
Soil: Volcanic loam
Arabica cultivar: Bourbon Sl 28 and SL 34
Roast: North Italian Espresso

Grand Cru Kenya: Mamuto, Kirinyaga
Next Roast on August 30th!

When I first encountered Mamuto, I believe it was the best lot auctioned in Kenya that year. (All Kenyan coffee lots were auctioned through 2006; in 2008 the system was "liberalized," permitting direct sales as well as auction coffee) In our first year of roasting this coffee, Mamuto received Coffee Review's first-ever score over 95. Mamuto has scored 96, 97 and 96 Points respectively for crops from 2006, 2007 and 2008. We now have Mamuto's best lot from the most recent harvest. We purchased this lot directly and without hesitation; it was, again, one of the most outstanding lots we tried this past buying season and we have been privileged to always cup the cream of the crop!

Taking inspiration from their family, Mr. Mathagu explained to me, he and his wife named the farm by combining the first two letters from three words: his name, Mathagu, as the father; Muthoni, his wife's maiden name, as mother; and toto, meaning child or children in Swahili: thus Mamuto. Mr. and Mrs. Mathagu have six children - three boys, three girls

Farmer: Walter Paul and Muthoni Mathagu
Region: Kirinyaga
Altitude: 5,000 ft.
Rainfall: Low to moderate+
Soil: Volcanic loam
Arabica variety: Bourbon Sl 28 and SL 34
Size of Farm: 21 acres total; 13 acres of coffee
Roast: Full Flavor

Please click here to view more images of this coffee farm.

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Kiamariga, Nyeri, Kenya
Next Roast September 27th!

Kiamariga is a small, spectacular lot which we will roast from time to time. The cup is saturated with immaculately transparent perfectly ripe succulent blackberry subtly layered with traces of plum and dark red cherries. It is without trace of astringency, having great layered depth and a velvet-soft sweetly disappearing finish - a Kenya of unforced power, full body and great elegance. It is, as with all our Terroir coffees, kept in perfect condition with our special storage system.

The Kiamariga Cooperative mill is about 100 miles north of Nairobi in the great coffee-growing Nyeri district. It serves over one thousand small growers who live nearby at around five thousand feet in altitude on the edge of the Mt. Kenya forest. The average farm size is a half acre with an average of 250 trees each. I visited Solomon Dei, a member of Kiamariga, at his farm, seen on right. The Kiamariga mill is seen below, early in the morning. The green coffee, drying on racks, is still covered in yellow plastic to protect from morning dew and possible rainfall overnight. Fermentation tanks with roofs protecting from the sun are on the left, and curing of recently dried coffee is in the large structure to the right, open on the sides for proper ventilation. Full flavor roasted.

Region: Nyeri
Altitude: 5,000+ ft.
Rainfall: moderate
Soil: Volcanic loam
Arabica variety: Bourbon SL 28 and SL 34
Average size of farms: 0.5 acres

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Ndiara Estate, Kirinyaga, Kenya
Next Roast coming soon!

Ndiara is another powerful coffee from Kirinyaga, easily an equal, in my opinion, to Mamuto and very different. If ever there was a coffee that should be called jammy, this is it (La Esperanza is the Colombian version of this…)! It presents massive body with a berry fruit-basket of flavors. If you have not tried it you should.

Ndiara is an eight acre farm in the Kirinyaga district on the southern slope of Mt. Kenya at 5,500 feet. It is named after a pre-historic site nearby. Mr. Daniel Waruri Muriuki started it in 1979 when he acquired the land and planted 6,000 Bourbon SL-28 and SL-34 coffee trees; he later added an additional 500 trees.

This is a must-try coffee for any Kenya coffee lover!

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Office Solutions for Coffee

---

Hario Pourover Bundle
Everything needed to enjoy this simple, delicious and elegant method of brewing!
And at a savings of over $15 than if bought separately!

The Hario Bundle contains one each of the following:
V60 Cone
V60 Range Server (360 ml size)
Buono Kettle
Hario #2 Filters (40 count box)
Salter Scale
12oz. Bag of Terroir Coffee (Roaster's Choice)

Please see our step by step brewing instructions for the Hario Cones:
Click Here to download the PDF.
QTY 1 each Hario Pourover Bundle - $125.00

Home and Small Office Brewer Bundle




A perfect brewing package for the home or small office!

Includes all of the Following:

Technivorm Brewer - Your choice of either the Glass (KB741) or Thermal Model (KBT741)
Baratza Virtuoso Burr Grinder
1 Box Filtropa #4 Filters
And 2 Coffees. (Roaster's Choice)

Save nearly 20% than if items purchased separately!

Please check our return policy before ordering these items.
QTY 1 each Bundle Package with GLASS Technivorm Brewer - $419.00 1 each Bundle Package with THERMAL Technivorm Brewer - $439.00

Nicaragua

---

Honduras

---

El Salvador

---

Matalapa, La Libertad, El Salvador
Temporarily out of stock.
More expected late July.

Matalapa is a fourth generation 190 acre farm at 4,100 feet above sea level. It was founded in the late 1800's by Fidelia Lima, great grandmother of the current owner, Vickie Ann Dalton de Diaz. She maintains 14 acres of virgin tropical forest and keeps her coffee plants shaded with over forty varieties of shades trees.

I have been following this farm for several years now and have been very impressed with each year's improvements since winning in the 2003 El Salvador Cup of Excellence. The crop is very impressive for its sweetness and buttery body.

100% Bourbon. Layers of refined deep sweet citrus with no edge coated with creamed nutty caramel.

Farm: Matalapa
Farmer: Vickie Ann Dalton de Diaz
Region: La Libertad
Altitude: 4,100 ft
Rainfall: 86 - 98 in. per year
Soil: Clay loam.
Varietal: 100% Bourbon
Roast: Full Flavor

Please click here to view more images of this coffee farm.

La Montaña, Chalatenango, El Salvador
Next Roast TUESDAY September 7th!

La Montaña is all about balance and proportion. It gushes with layers of sweetness from hot to cold. Complex flavors of honey, rich, black Assam tea, malt, stone fruits and a touch of roses and soft lavender are finely woven together. It can truly be called a classic coffee.

La Montaña is made up of 100% Pacamara beans. Pacamara is a rare variety of Arabica coffee plant that produces very large beans. Despite their extra size they are dense and packed with unique sweet flavor notes when carefully produced. Pacamara is rapidly gaining a reputation in specialty coffee as one of the pinnacle varieties of Arabica coffee.

La Montaña has earned top scores in recent Central America Tasting at CoffeeReview: Prize-Winning Coffees from Central America and Colombia

Farmer: Raúl Ochoa Hernández
Region: Chalatenango
Altitude: 4,500 ft
Rainfall: Moderate+
Soil: Clay loam
Arabica variety: Pacamara
Farm Size: 5.60 Hectares

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.
QTY 12 oz Roasting TUESDAY September 7th! - $17.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Colombia

---

Asorganica, Cauca, Colombia
New!
Replacing El Placer

When this high-grown organic coffee arrived a few months ago and we cupped it at our headquarters it was even better than we had remembered. Perhaps all its flavor components were peaking upon arrival; we have preserved this with our unique storage methods. The Asorganica lot we were so lucky to get is a pristine expression of signature Colombian flavor traits, without any loud or off-balance notes – subtle yet well articulated fruit flavors suggesting pineapple and honeyed green apples with the faintest haunting floral aura of wintergreen. Nowhere else does the Caturra variety speak with such elegance, and this Asorganica lot is exemplary. This is a rare find, particularly since it does not come from one farm or even several which processed the coffees in a single station; instead 125 organized small organic farmers each fully washed and dried their respective tiny lots and then blended them into one. Asorganica stands for Asociacion de Productores Organicos del Cauca.

The farms are up at between 5,500 and 6,000 feet and are located on the east- facing slopes of Colombia’s western cordillera, just north and west of the great colonial city of Popayan.

Producer Group: Asociacion de Productores Organicos del Cauca (Asorganica)
Number of producers: 125
Origin: municipalities of El Tambo, Timbio, Cajibio, Piendamo and Morales in the state of Cauca
Elevation: 5,500 – 6,000 feet
Varieties: Caturra (90%), Colombia (5%), Typica (5%)
Vintage: 2009
Avg. Farm Size: 1.0 hectares = 2.5 acres
Total Annual Production: 600 bags (70-kg = 154 lb each)
Average annual farm production: 741 lbs. green coffee
Certified NOP Organic since 2005
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Indonesia

---

Sumatra, Mandheling, Indonesia
The Sumatra Mandhelings we have been getting have all been exceptional. This lot has a harvest-freshness which I have been seeking for years. It is the best Sumatra, ideal for Full Flavor roast, I have been able to find since Terroir Coffee first started in 2003. It has the same deep butterscotch sweetness of our recent Sumatra, which scored 94 points in Coffee Review, but almost none of the age. Coffees from Sumatra are still only packaged in jute bags and they invariably suffer from storage in Sumatra’s port, Medan and the long voyage here. This one, however, made it through just about unscathed. Getting the kind of Sumatra I want is like getting fresh baked bread - you want it when it is hot out of the oven. This one, shipped right after the harvest, is as close as it gets! Needless to say, we have repackaged the coffee into vacuum-sealed bags and frozen them. Click here for more details on our unique packaging of green coffee protocols.

The coffee beans were harvested in the region of Lintong from various Arabica cultivars including some with ancient lineage going back to the early Dutch plantings of the early seventeenth century. It is a coffee which has been selected and processed under the specifications of Bill McAlpin, founder of La Minita. There is no other Sumatra Mandheling in the US that can hold a candle to it for craftsmanship, clarity and conviction of expression. Wonderfully clean and ripe, full of syrupy-bodied herbal butterscotch flavor.

Rated 94 points by Kenneth David's Coffee Review. To read the review click here.

Roast Style: Full Flavor Roast
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Toarco, Toraja, Sulawesi, Indonesia
The cup exhibits notes of malt and nutmeg-spiced dark honey, highlighted with smooth ripe-fruit acidity.

Toarco stands for TOraja ARabica COffee. The coffee formerly known as Celebes returns and it is a far better quality version than ever before. Toraja Toarco has taken on a certain legendary status amongst the coffee cognoscenti. Coffee is grown there from moderate elevations to six thousand feet. Toarco works with over 7000 families to produce this coffee.

For this year's crop the beans are true AA size, as opposed to last year's peaberry lot!
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Ethiopia

---

Konga Co-op, Yirgacheffe, Ethiopia
Certified Organic!

The Konga Cooperative has 1683 farmers of which 133 are female heads of family. The average size of a farm is 1.25 acres on which coffee and various foods for the local market are grown. Yirgacheffe is amazingly lush with vegetation. The coffee is grown at over 6,000 feet in altitude. This Konga also has that lush full-bodied apricot core with exceptionally pronounced clarity and sweetness.

Yirgacheffe is one of the great aromatic coffees of the world. It is often used in the finest Italian espresso blends, such as Illy, to add a critical floral element. The scientist- quality coffee pioneer Ernesto Illy (Illy Coffee) stated at the SCAA Conference in Boston, 2003 that the coffee of this region shared an aromatic component found in Darjeeling tea and Chanel #5.

Favorite of Food & Wine Magazine, March 2006

Roast Style: Full Flavor Roast
Harvest: 2006
Altitude: over 6,000 feet
Soil: volcanic
Arabica Variety: Ethiopica
QTY 12 oz Roasted - $15.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Ademe Bedane, Sidamo, Ethiopia, Espresso
Certified Organic
Northern Italian Style Espresso Roast

Creamy delicately perfumed candy-lemon and mellow apricot enfolded within a rich milk-chocolate base.

This coffee comes from the Sidamo region adjacent to Yirgacheffe and it rivals the finest coffees from that more famous region. At least this one does – easily. Ademe Bedane is a private washing station that purchases cherry from the surrounding farms which are all very small. They typically pay prices higher than often less well-run cooperatives and get better qualities. These are very high grown from 5,000 to well over 6,000 feet in altitude. Rainfall is just enough.



Northern Italian Style Espresso Roast

Region/Location: Sidamo Region/Dara District/Bonko Farm area.
Certification: Organic certified by BCS
Altitude: 1.700-2.100 meter above sea level
Variety: local varieties
Soil: Red clay soil fertile
Period of harvest:- Dec/Jan
Production method: Washed Method
Sun dried
Amount of farmers: 300 farmers
Average farm size : 0.75-1 Hectare
Shade grown
Annual rainfall: 1,100-1,200 mm
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Rwanda

---

Rwanda, Buf Coffee Mills
Sold Out!
Check Back for our new crops arriving!

Creamy milk and dark chocolate plus a touch of pecan laced with notes of red cherry and a trace of aromatic candied lemon.

Our 2008 crop scored 93 points in the Coffee Review. This new arrival is better. It is fresher, smoother and more nuanced.

Buf Coffee won three prizes in last year’s Cup of Excellence (the competition was not held this year but will, hopefully, resume next year)....

Buf Coffee is owned by Epiphanie Mukashyaka, a survivor of the 1994 Rwanda genocide and an inspiration to Rwandan women for her dynamic role in the development of specialty coffee. Our lot is a blend of coffees from two of her mills, a few dozen miles distant from each other, in the south-southwestern section of Rwanda. Both are on the eastern flank of a mountain chain dotted with tiny farms at between 5,250 feet and 6,250 feet in altitude that runs from Uganda in the north to Burundi in the south. The Nyarusiza mill is in Gikongoro province while Nkongoro is in adjoining Butare province. The soil in both areas is clay mixed with sand and rainfall is very moderate, averaging 55 inches per year. Strictly heirloom Bourbon coffee trees are grown. While I did not visit these mills when I visited Rwanda last August, I was in the region; click here to see my photographs, with comments, of the coffee-growing area around Butare.

Many hundreds of farmers sell their coffee cherry to the well-run Buf Coffee mills. A farmer typically has between 200 to 1000 coffee trees, each producing well under one pound of green coffee to be roasted (another minimum 15% weight loss). The mill depulps the coffee fruit, then removes all fruit residue still coating the beans by fermentation lasting about twenty four hours, then washes off all fruit and simultaneously separates the best, densest beans by use of turbulent water flow and gravity through concrete channels. The beans are finally soaked for another set of hours and then dried on raised racks over a period of about a week. This is painstaking work that must be done precisely to preserve the unique aromatics imparted to the coffee beans by that region's terroir.

Panama

---

La Esmeralda, Boquete, Panama 2009 Crop!

Next Roast September 13th!

Powerful aromatic plumes of full-bodied sweet ripe apricot, mango and sparkling peach laced with jasmine.

All La Esmeralda coffee is sold at auction in micro-lot sizes. Only 6,600 lbs were produced this year, half a normal year. First we received samples of all the micro lots available. We bid from the start for our favorite lot, from a section of the farm called Mario Carnaval. It is the oldest section of the farm, consistently selected as the first place winner for the Best of Panama competitions. While the bid price we had to pay was far, far steeper than the previous year it was a better coffee – more buttery and sweeter – and it went for lower prices than a few other lots which were higher grown but, in my opinion, less profound, balanced and layered. These lots were still higher grown; but I have learned that at a certain point, usually around 5,000 feet, higher altitude is not as important as micro-climate. I have seen this with certain Kenyas – like the great Mamuto which is around 5,000 feet in elevation

Farmer: Price and Daniel Peterson
Region: Boquete
Altitude: 4,900 – 5,400
Rainfall: high
Arabica variety: Gesha

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Costa Rica

---

La Minita Del Sol, Tarrazu, Costa Rica

La Minita first appeared in 1988 when I introduced it in The Coffee Connection. It has been a consistent favorite since then. This year it has gotten better. In the past La Minita has been sun dried for the first day and then very carefully mechanically dried the rest of the way (from 65% moisture down to about 10.5%). This was to insure consistency regardless of weather conditions. The farm is now taking that risk and extra time – it takes days and constant attention to sun dry, not hours - with a small portion of their offering and it is La Minita del Sol.

We have found that sun drying adds a more rounded, sweeter mouth-coating body to an already exceptional coffee. The subtle fruit component is more present as well. While more expensive to produce we feel this is well worth it and hope you agree!

One of the key differences between La Minita and other farm coffees is the selectivity applied. While many farm’s “first” (best quality) constitute between 60% of their production after milling, La Minita selects slightly over 20%, eliminating all – or as close as you can get to “all!” - defects which might blemish your cup.

Full bodied, sparkling acidity, yet so smooth from hot to stone cold. Maple syrup, nuts and hint of very ripe peaches.

No pesticides or herbicides are used.
Roast Style: Full Flavor Roast

http://www.laminita.com/
QTY 12 oz Roasted - $17.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Decaf La Magnolia, Tres Rios, Costa Rica
Full bodied and full flavored, with fine, richly blended nuts, sweet mellow peach and a trace of chocolate.

It is a rare treat to "eat my words", and enjoy the act or should I say drink? That is what a Swiss Water decaffeinated Costa Rican coffee forced me to do when we first tasted this coffee. The Swiss Water people have truly mastered the method to produce the most outstanding decaf I have ever tasted. We promptly bought the coffee for all our enjoyment. It is hardly believable this coffee is decaffeinated!

The coffee is called La Magnolia, is from the famed Tres Rios growing region of Costa Rica and was collected by the folks at La Minita. Full bodied and full flavored, with fine, richly blended nuts, sweet mellow peach and a trace of chocolate.

Swiss Water Decaffeinated (chemical-free)
Altitude: 3,500 - 4,000 feet
Soil: Volcanic
Rainfall: Moderate
Variety: Caturra
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Brazil

---

Daterra Reserve, Cerrado, Brazil
This is a wonderfully mellow coffee but with delicate clean fruit sweetness, giving a refined Beaujolais-like character to this coffee. Elusive hints of roses in the aroma. Very soft creamy notes of pecan. Medium body without any tang.

It was harvested from deep-rooted, low yield, very carefully hand-harvested Yellow Bourbon variety of Arabica. The owner of Daterra, Luis Pascoal, is a key coffee visionary in the quality coffee movement who never tires of tweaking everything he does one notch up every year for the quality of the coffee and for his social and environmental policies.

Daterra is Rainforest Alliance certified!

Favorite of Food & Wine Magazine, March 2006

Roast Style: Full Flavor Roast
QTY 12 oz Roasted - $15.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Daterra, South Italian Style Espresso


A "medium" dark roast in the Southern Italian tradition. We carefully blend several Daterra farm varieties to create one of the mainstays of our Terroir line! A rich layering of bittersweet chocolate over clean fruit and a hint of fine pipe tobacco.

Roast Style: South Italian Style Espresso Roast

Rated 93 points by Kenneth David's Coffee Review. Click here to read the review.
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Daterra, Calabria Style Espresso
Calabria is the darkest roast in our espresso series. This is a blend of Arabica cultivars from the Daterra Farm roasted to produce a thick velvety crema and extra body. The cup is drenched with notes of deep bittersweet chocolate without trace of harshness. The aftertaste is sweet and prolonged.

Rated 93 points by the Coffee Review click here to read the complete review
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Daterra, North Italian Style Espresso
A "light" dark roast in the tradition of Northern Italy (Milan - Trieste). Terroir has carefully blended several Daterra Farm varieties to produce this exceptionally sweet, full bodied coffee.

As an espresso, it has a floral, cocoa- almond aroma. The cup is elegant, smooth, of one piece from first contact to aftertaste. It is honey textured, extra-sweet and lively, with notes of mellow clean fruit, chocolate, nuts and refined butter-marzipan. Other brewing methods produce a rich very mellow, low acid cup with complex nutty-chocolate flavors.

Roast Style: North Italian Style Espresso Roast

Rated 92 points by Kenneth David's Coffee Review, to read the review click here.

Choice coffee of Troels Poulsen, the World Barista Champion of 2005!
QTY 12 oz Roasted - $15.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

COE Winner Fazenda Santa Helena II, Brazil


Next Roast September 20th!

Brazil Cup of Excellence 2009 winner Fazenda Santa Helena II from the region of Carmo de Minas in the southern section of the state of Minas Gerais, will premier this coming Tuesday, June 1, as our Limited Edition coffee. The international jury’s descriptors were “Aroma/Flavor- sugar cane, chocolate, honey, spices, toasted orange peel, plum, lychee, Acidity- bright crisp, tartaric, Note- plum, strawberry, creamy mouthfeel, sweet aftertaste, big body.” Jenny and I found the coffee to have a sugar cane – nutty honey flavor note.

Fine Brazils from the softly rolling mountains of southern Minas Gerais are sweet coffees with soft, delicate acidity. Their finest graded beans are often referred as “strictly soft.” The coffee has been milled using the pulped natural method, often referred to as “honey coffee” by specialty roasters these days. This involves stripping off the fruit’s skin, sun drying the beans, which are coated in mucilage, for twenty-four hours, and then mechanically drying them until stable (10 to 11 percent moisture content). The results are a very clean tasting coffee; absorption of the sugars from the mucilage gives the beans more dissolved solids, hence greater body in the cup. Enjoy!

Farm: Fazenda Santa Helena II
Region: Carmo de Minas, Minas Gerais
Variety: Yellow Bourbon
Process: pulped natural (“honey”)
Altitude: 3,100 – 3,500 feet
Rainfall: 70 inches, - moderate, seasonally well distributed
Size: 182 acres (25% of a Brazilian coffee farm must remain virgin forest)

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Fazenda Serra do Boné, COE Winner, Brazil

Certified Organic!
Check Back for Next Roast!
Serra do Boné is a multiple award winning organic farm in the region Mata de Minas (means forest of the state Minas Gerais), which was discounted as a quality producing area until Cup of Excellence came along in 1999. Serra means mountain range, do means of, and boné means tight fitting headdress, or a woman’s small round hat.

Jennifer and I found the coffee to be medium bodied offering up elegant soft nutty notes with hints of orange and sweet lime. A wonderful easy drinker.

The text and images below are from the Cup of Excellence website.

Overview:
Fazenda Serra do Boné is located in the mountains in Araponga, in the Mata de Minas area of Minas Gerais. It was purchased in 1988 and at the time had only 17 acres devoted to coffee. Since then the owner has gradually expanded the area planted in coffee, which now stands at 215 acres. A preserved native forest makes up the property’s remaining 180 acres.

Coffee Processing System
Carlos Sérgio Sanglard is a committed conservationist. Believing that in preserving nature he can also preserve the health of his co-workers and the people who drink his coffee, he resolved to adopt an organic approach to the management of his crops.

Verifying that the region had the potential to produce specialty coffees, he embarked on a process of separating and tracking the lots based on standards for organic production. Since then special care has been taken at every step in the process, from the washing and pulping to drying the coffee on suspended concrete patios.

Commitment to Quality
Since opting for organic production and investing in the processing infrastructure, the grower has achieved outstanding results:
* 1st place, “Cup of Excellence,” Mata de Minas, 2003
* 4th place, “Cup of Excellence,” 2005
* 2nd place, specialty coffee competition, Minas Gerais Extension Services (EMATER–MG), 2007
* 1st place, specialty coffee competition, Minas Gerais Extension Services (EMATER–MG) and finalist, “Cup of Excellence,” 2008

Now among the winners of the 2009 “Cup of Excellence,” Carlos Sérgio Sanglard is proud that he has been able to produce organic coffees of such high quality on his property.

Farm Size: 395 Acres
Coffee growing area: 215 Acres
Forest: 180 Acres
Certification: Organic
Altitude: 3900 feet
Variety: Red and Yellow Catuai
Processing System: Pulped Natural

Top Jury Descriptions:
Aroma/Flavor black currant, pear, muscat, juicy, spicy, orange. apricot, caramel, floral rose, molasses, slightly nutty, almonds, sweet pipe tobacco Acidity- malic, Notes- long finish. (The jury is composed of over twenty specialty coffee buyer-cuppers from around the world)

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Guatemala

---

El Vergel, Patzun, Guatemala

El Vergel means the orchard. The 37 acre farm is owned by Victor Hugo Garcia Benavente. It is one of several small adjoining farms which all once formed Finca La Camelia before they were divided up between nineteen sons. Ancient Maya stone glyphs lie amidst the coffee trees in this lush mosaic of small related farms. El Vergel, at 6,200 feet, is located just to the east of Lake Atitlan and is nestled in a canyon formed by the large river Madre Vieja. The area’s low to moderate usually ideal rain distribution over the year leads to very even ripening. The trees were bursting with red ripe fruit when I visited in early February this year.

Ripe cherries are harvested and immediately trucked to Finca Bella Vista in Antigua, a couple of hours away, where they are very carefully washed and dried. Processing the green coffee properly is just as crucial as how ripe they are.

The cup presents a mild floral aroma and delivers crisp yet delicate ripe tangerine notes mixed with shades of nut-laced dark chocolate, all carried by a razor fine, extra smooth acidity. It is a classic refined cup that the great dry central-western regions of Guatemala are justly famous for.

Region: Patzun, Chimaltenango
Altitude: 6,200 ft.
Rainfall: moderate – 71 inches yearly average
Soil: Volcanic loam
Arabica cultivar: Bourbon
Roast: Full Flavor Roast
QTY 12 oz Roasted - $15.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Roasters Choice

---

Roasters Choice
Don't know what to choose? Have our Roaster Crew hand-select one of our fantastic coffees for your enjoyment!

We have several different regions and styles available.


QTY 12 oz Roaster's Choice - GHH Select - $11.95 12 oz Roaster's Choice - $14.95 12 oz Roaster's Choice - Espresso - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Decaffeinated

---

Decaf La Magnolia, Tres Rios, Costa Rica
Full bodied and full flavored, with fine, richly blended nuts, sweet mellow peach and a trace of chocolate.

It is a rare treat to "eat my words", and enjoy the act or should I say drink? That is what a Swiss Water decaffeinated Costa Rican coffee forced me to do when we first tasted this coffee. The Swiss Water people have truly mastered the method to produce the most outstanding decaf I have ever tasted. We promptly bought the coffee for all our enjoyment. It is hardly believable this coffee is decaffeinated!

The coffee is called La Magnolia, is from the famed Tres Rios growing region of Costa Rica and was collected by the folks at La Minita. Full bodied and full flavored, with fine, richly blended nuts, sweet mellow peach and a trace of chocolate.

Swiss Water Decaffeinated (chemical-free)
Altitude: 3,500 - 4,000 feet
Soil: Volcanic
Rainfall: Moderate
Variety: Caturra
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Costa Rica Decaf - GHH Select
A Full Flavor Roast of Decaffeinated Central American Coffee

Sweet, ripe, high-grown coffee. Smooth yet lively with marked chocolate flavors mixing with nuts. The aftertaste sweetly disappears.
QTY 12 oz Roasted - $11.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Decaf Espresso North Italian - GHH Select
Central American North Italian Style Espresso Roast

Sweet, lively espresso with a heart of dark chocolate. Great for a naturally sweet cappuccino or for a cup of darker roasted decaf coffee. Not a trace of harshness or bitter aftertaste. Roasted in a North Italian style.
QTY 12 oz Roasted - $11.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Espresso

---

Daterra, South Italian Style Espresso


A "medium" dark roast in the Southern Italian tradition. We carefully blend several Daterra farm varieties to create one of the mainstays of our Terroir line! A rich layering of bittersweet chocolate over clean fruit and a hint of fine pipe tobacco.

Roast Style: South Italian Style Espresso Roast

Rated 93 points by Kenneth David's Coffee Review. Click here to read the review.
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Ademe Bedane, Sidamo, Ethiopia, Espresso
Certified Organic
Northern Italian Style Espresso Roast

Creamy delicately perfumed candy-lemon and mellow apricot enfolded within a rich milk-chocolate base.

This coffee comes from the Sidamo region adjacent to Yirgacheffe and it rivals the finest coffees from that more famous region. At least this one does – easily. Ademe Bedane is a private washing station that purchases cherry from the surrounding farms which are all very small. They typically pay prices higher than often less well-run cooperatives and get better qualities. These are very high grown from 5,000 to well over 6,000 feet in altitude. Rainfall is just enough.



Northern Italian Style Espresso Roast

Region/Location: Sidamo Region/Dara District/Bonko Farm area.
Certification: Organic certified by BCS
Altitude: 1.700-2.100 meter above sea level
Variety: local varieties
Soil: Red clay soil fertile
Period of harvest:- Dec/Jan
Production method: Washed Method
Sun dried
Amount of farmers: 300 farmers
Average farm size : 0.75-1 Hectare
Shade grown
Annual rainfall: 1,100-1,200 mm
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Daterra, Calabria Style Espresso
Calabria is the darkest roast in our espresso series. This is a blend of Arabica cultivars from the Daterra Farm roasted to produce a thick velvety crema and extra body. The cup is drenched with notes of deep bittersweet chocolate without trace of harshness. The aftertaste is sweet and prolonged.

Rated 93 points by the Coffee Review click here to read the complete review
QTY 12 oz Roasted - $14.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Daterra, North Italian Style Espresso
A "light" dark roast in the tradition of Northern Italy (Milan - Trieste). Terroir has carefully blended several Daterra Farm varieties to produce this exceptionally sweet, full bodied coffee.

As an espresso, it has a floral, cocoa- almond aroma. The cup is elegant, smooth, of one piece from first contact to aftertaste. It is honey textured, extra-sweet and lively, with notes of mellow clean fruit, chocolate, nuts and refined butter-marzipan. Other brewing methods produce a rich very mellow, low acid cup with complex nutty-chocolate flavors.

Roast Style: North Italian Style Espresso Roast

Rated 92 points by Kenneth David's Coffee Review, to read the review click here.

Choice coffee of Troels Poulsen, the World Barista Champion of 2005!
QTY 12 oz Roasted - $15.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Gingerbread Espresso
Sold out for the week!
Rated 93 Points in Ken David's Coffee Review!

From Ken David's Blind Assessment: Simple, sweet and rich in the aroma; caramel with a hint of flowers. In the small cup deep, balanced, complex: peach-toned fruit, dark chocolate, orangy citrus, continued floral top notes. The flowers and chocolate in particular persist into a long finish. Dense mouthfeel.

Espresso Satori
Rated 92 Points in Ken David's Coffee Review!

From Ken David's Blind Assessment:
Deeply sweet aroma displaying elements of flowers, strawberry and honey. The aromatic notes carry into the small cup with complications of cherry, berry and a fruit-toned chocolate that persist into the long sweet finish.

Kagumoini, Nyeri, Kenya
We have officially sold out of Kagumoini for this season! Stay tuned for our next espresso coming soon!

Kagumo-ini (ini means “in the vicinity) is what Kenyans call a cooperative society “factory,” referred to in the Americas as a beneficio, or wet coffee mill, where coffee “beans” are removed from the fruit, cherries, and then dried precisely to achieve stability for storage and transportation. Kagumo-ini is in Kenya’s most celebrated coffee district, Nyeri, located where the Aderdare mountain range meets Mt. Kenya. All the great Kenya coffee farms and cooperatives are on the peripheral eastern and southern slopes of the Aberdare mountain range, to the west, and Mt. Kenya, to the north, respectively, bordering the 5,000 foot high Central Valley, where Kenya’s capital, Nairobi, is situated, approximately 60 miles due south.

Kagumo-ini puts out about 225,000 lbs per year average production of green coffee, the equivalent of a little more than 190,000 lbs of roasted coffee. It has 1,030 members, so this means 180 roasted lbs per member! Farm plots are very small in Kenya cooperative societies and farmers have to make up for small quantities, as best they can, with great quality, to achieve higher premiums. Kenya consistently gets the highest prices on the commercial world coffee market. Nevertheless life is a struggle. Kagumo-ini farmers also grow tea, maize and bananas.

Our lot was harvested and wet-milled in December 2008. It was “rested” for two months (like wine in barrels), then dry-milled, that is sorted for size of beans, density, shape and defect, and specially vacuumed packaged for shipment to the US. Vacuum sealing raw coffee was pioneered in Kenya by the Dorman Coffee Company at Terroir Coffee’s request. Since arrival in the US, about two months later, the coffee has been kept frozen, locking in the unique Kenyan complex fruit flavors. Terroir Coffee is the only company anywhere to freeze raw coffee. This is part of our pioneering mission to raise coffee quality to new levels and to faithfully reflect the original actual quality great farmers produce, which is so quickly lost as the bean ages.

Our Kagumo-ini is roasted slightly darker than our other Kenyas – for espresso fans and for those who want roastier notes in their brew. The cup is very sweet, laden with thick blackberry and black currant notes layered with dark chocolate and caramel.

Region: Nyeri
Altitude: 5,500 ft.
Rainfall: Low to moderate
Soil: Volcanic loam
Arabica cultivar: Bourbon Sl 28 and SL 34
Roast: North Italian Espresso

Cerise Espresso
We have officially sold out of Cerise for this season! Stay tuned for new espresso blends coming soon!

Awarded 92 Points in the Coffee Review!

Cerise, the first offering in our Barista series!
Developed in cooperation with Nik Krankl of Taste Coffee House in Newton Massachusetts.

Nik worked closely with George and Jenny to develop this competition level espresso. As part of our new Barista Espresso Series, we gave Nik creative liberty to name the espresso and design the label. This is the blend Nik used for both the for the 2010 regional and national barista competitions, placing second and twelfth respectively.

A syrupy-bodied cup full of dried cherries, milk chocolate, caramel and toasted almonds.

The blend is a post roast blend of of Kenyan, Colombian & Brazilian espressos.

Nik's extraction suggestion is to pull the shot at 202ºF and nine (9) Bars pressure, using 19 grams espresso for 24 grams of beverage weight, resulting in a classic Ristretto of 12% concentration (TDS) at 19.5% Extraction Yield.
Sweet and elegant, enjoy!

Terroir Espresso Gift Box
Espresso Coffee Gift Box:

For the espresso aficionado! Get three of our finest espressos in one package:

Ademe Bedane North Italian Style Roast, Sidamo, Ethiopia
Daterra Calabria Style Roast, Cerrado, Brazil and
Daterra North Italian Style Roast, Cerrado, Brazil (all 12 oz)
QTY 1 each Espresso Gift Box - $44.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Espresso Sorrento - GHH Select
A South Italian Style Espresso Roast of Central American Coffees

Pleasant citrus and mature roast notes are present and harmonious. Candied roasted pecan and walnut melt like chocolate in the mouth. Full bodied, deep and elegant.


QTY 12 oz Roasted - $11.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Espresso Asorcafe
Our espresso from Cauca, Colombia has become a favorite in some of Boston's most popular cafes and restaurants!

Style:
South Italian Espresso Roast

Dark chocolate and walnuts with notes of soft tropical fruit.


QTY 12 oz Roasted - $12.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

Limited Edition

---

Grand Cru Kenya: Mamuto, Kirinyaga
Next Roast on August 30th!

When I first encountered Mamuto, I believe it was the best lot auctioned in Kenya that year. (All Kenyan coffee lots were auctioned through 2006; in 2008 the system was "liberalized," permitting direct sales as well as auction coffee) In our first year of roasting this coffee, Mamuto received Coffee Review's first-ever score over 95. Mamuto has scored 96, 97 and 96 Points respectively for crops from 2006, 2007 and 2008. We now have Mamuto's best lot from the most recent harvest. We purchased this lot directly and without hesitation; it was, again, one of the most outstanding lots we tried this past buying season and we have been privileged to always cup the cream of the crop!

Taking inspiration from their family, Mr. Mathagu explained to me, he and his wife named the farm by combining the first two letters from three words: his name, Mathagu, as the father; Muthoni, his wife's maiden name, as mother; and toto, meaning child or children in Swahili: thus Mamuto. Mr. and Mrs. Mathagu have six children - three boys, three girls

Farmer: Walter Paul and Muthoni Mathagu
Region: Kirinyaga
Altitude: 5,000 ft.
Rainfall: Low to moderate+
Soil: Volcanic loam
Arabica variety: Bourbon Sl 28 and SL 34
Size of Farm: 21 acres total; 13 acres of coffee
Roast: Full Flavor

Please click here to view more images of this coffee farm.

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

La Montaña, Chalatenango, El Salvador
Next Roast TUESDAY September 7th!

La Montaña is all about balance and proportion. It gushes with layers of sweetness from hot to cold. Complex flavors of honey, rich, black Assam tea, malt, stone fruits and a touch of roses and soft lavender are finely woven together. It can truly be called a classic coffee.

La Montaña is made up of 100% Pacamara beans. Pacamara is a rare variety of Arabica coffee plant that produces very large beans. Despite their extra size they are dense and packed with unique sweet flavor notes when carefully produced. Pacamara is rapidly gaining a reputation in specialty coffee as one of the pinnacle varieties of Arabica coffee.

La Montaña has earned top scores in recent Central America Tasting at CoffeeReview: Prize-Winning Coffees from Central America and Colombia

Farmer: Raúl Ochoa Hernández
Region: Chalatenango
Altitude: 4,500 ft
Rainfall: Moderate+
Soil: Clay loam
Arabica variety: Pacamara
Farm Size: 5.60 Hectares

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.
QTY 12 oz Roasting TUESDAY September 7th! - $17.95 Whole Bean Drip Grind Espresso Grind Press Pot Grind

La Esmeralda, Boquete, Panama 2009 Crop!

Next Roast September 13th!

Powerful aromatic plumes of full-bodied sweet ripe apricot, mango and sparkling peach laced with jasmine.

All La Esmeralda coffee is sold at auction in micro-lot sizes. Only 6,600 lbs were produced this year, half a normal year. First we received samples of all the micro lots available. We bid from the start for our favorite lot, from a section of the farm called Mario Carnaval. It is the oldest section of the farm, consistently selected as the first place winner for the Best of Panama competitions. While the bid price we had to pay was far, far steeper than the previous year it was a better coffee – more buttery and sweeter – and it went for lower prices than a few other lots which were higher grown but, in my opinion, less profound, balanced and layered. These lots were still higher grown; but I have learned that at a certain point, usually around 5,000 feet, higher altitude is not as important as micro-climate. I have seen this with certain Kenyas – like the great Mamuto which is around 5,000 feet in elevation

Farmer: Price and Daniel Peterson
Region: Boquete
Altitude: 4,900 – 5,400
Rainfall: high
Arabica variety: Gesha

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

COE Winner Fazenda Santa Helena II, Brazil


Next Roast September 20th!

Brazil Cup of Excellence 2009 winner Fazenda Santa Helena II from the region of Carmo de Minas in the southern section of the state of Minas Gerais, will premier this coming Tuesday, June 1, as our Limited Edition coffee. The international jury’s descriptors were “Aroma/Flavor- sugar cane, chocolate, honey, spices, toasted orange peel, plum, lychee, Acidity- bright crisp, tartaric, Note- plum, strawberry, creamy mouthfeel, sweet aftertaste, big body.” Jenny and I found the coffee to have a sugar cane – nutty honey flavor note.

Fine Brazils from the softly rolling mountains of southern Minas Gerais are sweet coffees with soft, delicate acidity. Their finest graded beans are often referred as “strictly soft.” The coffee has been milled using the pulped natural method, often referred to as “honey coffee” by specialty roasters these days. This involves stripping off the fruit’s skin, sun drying the beans, which are coated in mucilage, for twenty-four hours, and then mechanically drying them until stable (10 to 11 percent moisture content). The results are a very clean tasting coffee; absorption of the sugars from the mucilage gives the beans more dissolved solids, hence greater body in the cup. Enjoy!

Farm: Fazenda Santa Helena II
Region: Carmo de Minas, Minas Gerais
Variety: Yellow Bourbon
Process: pulped natural (“honey”)
Altitude: 3,100 – 3,500 feet
Rainfall: 70 inches, - moderate, seasonally well distributed
Size: 182 acres (25% of a Brazilian coffee farm must remain virgin forest)

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Kiamariga, Nyeri, Kenya
Next Roast September 27th!

Kiamariga is a small, spectacular lot which we will roast from time to time. The cup is saturated with immaculately transparent perfectly ripe succulent blackberry subtly layered with traces of plum and dark red cherries. It is without trace of astringency, having great layered depth and a velvet-soft sweetly disappearing finish - a Kenya of unforced power, full body and great elegance. It is, as with all our Terroir coffees, kept in perfect condition with our special storage system.

The Kiamariga Cooperative mill is about 100 miles north of Nairobi in the great coffee-growing Nyeri district. It serves over one thousand small growers who live nearby at around five thousand feet in altitude on the edge of the Mt. Kenya forest. The average farm size is a half acre with an average of 250 trees each. I visited Solomon Dei, a member of Kiamariga, at his farm, seen on right. The Kiamariga mill is seen below, early in the morning. The green coffee, drying on racks, is still covered in yellow plastic to protect from morning dew and possible rainfall overnight. Fermentation tanks with roofs protecting from the sun are on the left, and curing of recently dried coffee is in the large structure to the right, open on the sides for proper ventilation. Full flavor roasted.

Region: Nyeri
Altitude: 5,000+ ft.
Rainfall: moderate
Soil: Volcanic loam
Arabica variety: Bourbon SL 28 and SL 34
Average size of farms: 0.5 acres

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Hawaiian Ka’u – Rusty’s Farm
Check Back for Next Roast!

At last, a Hawaiian coffee from the big island which delivers 100%! We first featured this farm during the Holidays of 2009 and are extremely pleased to have it back!

The Ka’u area is on the slope of great volcano Mauna Loa, as is Kona, but facing south as opposed to Kona’s facing west. This is by far the sweetest Hawaiian coffee I have ever tasted, an instant classic.

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Fazenda Serra do Boné, COE Winner, Brazil

Certified Organic!
Check Back for Next Roast!
Serra do Boné is a multiple award winning organic farm in the region Mata de Minas (means forest of the state Minas Gerais), which was discounted as a quality producing area until Cup of Excellence came along in 1999. Serra means mountain range, do means of, and boné means tight fitting headdress, or a woman’s small round hat.

Jennifer and I found the coffee to be medium bodied offering up elegant soft nutty notes with hints of orange and sweet lime. A wonderful easy drinker.

The text and images below are from the Cup of Excellence website.

Overview:
Fazenda Serra do Boné is located in the mountains in Araponga, in the Mata de Minas area of Minas Gerais. It was purchased in 1988 and at the time had only 17 acres devoted to coffee. Since then the owner has gradually expanded the area planted in coffee, which now stands at 215 acres. A preserved native forest makes up the property’s remaining 180 acres.

Coffee Processing System
Carlos Sérgio Sanglard is a committed conservationist. Believing that in preserving nature he can also preserve the health of his co-workers and the people who drink his coffee, he resolved to adopt an organic approach to the management of his crops.

Verifying that the region had the potential to produce specialty coffees, he embarked on a process of separating and tracking the lots based on standards for organic production. Since then special care has been taken at every step in the process, from the washing and pulping to drying the coffee on suspended concrete patios.

Commitment to Quality
Since opting for organic production and investing in the processing infrastructure, the grower has achieved outstanding results:
* 1st place, “Cup of Excellence,” Mata de Minas, 2003
* 4th place, “Cup of Excellence,” 2005
* 2nd place, specialty coffee competition, Minas Gerais Extension Services (EMATER–MG), 2007
* 1st place, specialty coffee competition, Minas Gerais Extension Services (EMATER–MG) and finalist, “Cup of Excellence,” 2008

Now among the winners of the 2009 “Cup of Excellence,” Carlos Sérgio Sanglard is proud that he has been able to produce organic coffees of such high quality on his property.

Farm Size: 395 Acres
Coffee growing area: 215 Acres
Forest: 180 Acres
Certification: Organic
Altitude: 3900 feet
Variety: Red and Yellow Catuai
Processing System: Pulped Natural

Top Jury Descriptions:
Aroma/Flavor black currant, pear, muscat, juicy, spicy, orange. apricot, caramel, floral rose, molasses, slightly nutty, almonds, sweet pipe tobacco Acidity- malic, Notes- long finish. (The jury is composed of over twenty specialty coffee buyer-cuppers from around the world)

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Ndiara Estate, Kirinyaga, Kenya
Next Roast coming soon!

Ndiara is another powerful coffee from Kirinyaga, easily an equal, in my opinion, to Mamuto and very different. If ever there was a coffee that should be called jammy, this is it (La Esperanza is the Colombian version of this…)! It presents massive body with a berry fruit-basket of flavors. If you have not tried it you should.

Ndiara is an eight acre farm in the Kirinyaga district on the southern slope of Mt. Kenya at 5,500 feet. It is named after a pre-historic site nearby. Mr. Daniel Waruri Muriuki started it in 1979 when he acquired the land and planted 6,000 Bourbon SL-28 and SL-34 coffee trees; he later added an additional 500 trees.

This is a must-try coffee for any Kenya coffee lover!

Please Note:
1) Orders need to be placed for our Limited Edition Coffees by 8:00 am Eastern Time
2) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
3) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Green Coffee

---

Green Coffee
Want to roast your own coffee? Here is a list of our coffees that are available green.



QTY 2 lb BRAZIL - Daterra South Italian Style Espresso - $17.52 2 lb COSTA RICA - Decaf La Lapa - $17.52 2 lb BRAZIL - Daterra Farm North Italian Style Espresso - $19.12 2 lb KENYA Kiamabara - $21.52 2 lb INDONESIA - Sumatra Mandheling - $22.43 2 lb Kenya Mamuto - $34.43